Lappa platylepis Boiss. & Balansa ex Boiss. & Balansa
Arctium lappa, commonly called greater burdock,[2]gobō (牛蒡/ゴボウ),[2]edible burdock,[2]lappa,[2]beggar's buttons,[2]thorny burr, or happy major[3] is a Eurasian species of plants in the family Asteraceae, cultivated in gardens for its root used as a vegetable. It has become an invasive weed of high-nitrogen soils in North America, Australia, and other regions.[4][5][6][7]
Greater burdock is a biennial plant, rather tall, reaching as much as 3 metres (10 feet).[8] It has large, alternating, wavy-edged cordiform leaves that have a long petiole and are pubescent on the underside.[9][10]
The flowers are purple and grouped in globular capitula, united in clusters. They appear in mid-summer, from July to September.[11] The capitula are surrounded by an involucre made out of many bracts, each curving to form a hook, allowing the mature fruits to be carried long distances on the fur of animals. The fruits are achenes; they are long, compressed, with short pappus hairs. These are a potential hazard for humans, horses, and dogs. The minute, sharply-pointed, bristly pappus hairs easily detach from the top of the achenes and are carried by the slightest breeze – attaching to skin, mucous membranes, and eyes where they can cause severe dermal irritation, possible respiratory manifestations, and ophthalmia.[12] The fleshy taproot can grow up to 1 m (3 ft 3 in) deep.[9]
Arctium lappa L. (right), illustration from the Japanese agricultural encyclopedia Seikei Zusetsu (1804)
The roots are edible cooked.[10] Greater burdock root is known as niúbàng (牛蒡) in Chinese, which was borrowed into Japanese as gobō and Korean as ueong (우엉), and is widely eaten in Japan, Korea and Taiwan. It was used in Europe during the Middle Ages as a vegetable, but now it is rarely used except in Italy and Portugal, where it is known as bardana or "garduna". It is also known under the same names and eaten in Brazil. Plants are cultivated for their slender roots, which can grow about 1 m long and 2 centimetres (3⁄4in) across. The root was traditionally used in Britain as a flavouring in the herbal drink dandelion and burdock, which is still commercially produced.
The root is very crisp and has a sweet, mild, and pungent flavor with a little muddy harshness that can be reduced by soaking julienned/shredded roots in water for five to ten minutes. The harshness shows excellent harmonization with pork in miso soup (tonjiru) and takikomi gohan (a Japanese-style pilaf).
A popular Japanese dish is kinpira gobō, julienned or shredded burdock root and carrot, braised with soy sauce, sugar, mirin and/or sake, and sesame oil. Another is burdock makizushi, rolled sushi filled with pickled burdock root; the burdock root is often artificially colored orange to resemble a carrot. Burdock root can also be found as a fried snack food similar in taste and texture to potato chips and is occasionally used as an ingredient in tempura dishes.
Fermentation of the root by Aspergillus oryzae is also used for making miso and rice wine in Japanese cuisine.[18]
The tender leaf stalks can be peeled and eaten raw or cooked.[10] Immature flower stalks may also be harvested in late spring, before flowers appear. The taste resembles that of artichoke, a burdock relative.
In the second half of the 20th century, burdock achieved international recognition for its culinary use due to the increasing popularity of the macrobiotic diet, which advocates its consumption. The root contains a fair amount of dietary fiber (GDF, 6 g per 100 g), calcium, potassium, amino acids,[19] and is low calorie. It contains polyphenols that causes darkened surface and muddy harshness by formation of tannin-iron complexes. Those polyphenols are caffeoylquinic acid derivatives.[20]
A Japanese appetizer, kinpira gobō, consisting of sauteed gobō (greater burdock root) and carrot, with a side of sautéed dried daikon
^National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN978-0-309-48834-1. PMID30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.
